01 -
Once you've finished piping, toss extra white chocolate chips and some freeze-dried raspberries on top, then add a handful of fresh raspberries for a final touch.
02 -
Take the buttercream and spoon it into a piping bag with your chosen nozzle. Squeeze it all over the cooled loaf however you like.
03 -
Pour the fully cooled melted white chocolate into your butter mix and keep beating until everything's light and super soft.
04 -
Whip up the softened unsalted butter in a mixing bowl until it looks creamy. Throw in the icing sugar and beat them together till smooth.
05 -
Break up the white chocolate and pop it into a heatproof bowl. Melt it, stirring now and then until it’s all silky. Let it cool to room temp before using.
06 -
After baking, let the loaf chill in its tin for about 10 minutes. Then tip it out and cool it down on a wire rack until it’s not warm anymore.
07 -
Spoon the completed batter into your lined tin and slide it into the oven. Bake for 55 to 65 minutes. When you poke a skewer in the middle, it should come out clean.
08 -
Drop the raspberries and white chocolate in last. Stir them in gently so the berries stay whole.
09 -
Crack in the eggs and add the self-raising flour. Mix until you can’t see any dry patches and the batter’s nice and smooth.
10 -
Toss the unsalted butter and caster sugar in your bowl. Whisk them up with a mixer until they turn fluffy and light.
11 -
Line a 2-litre loaf tin with baking paper, then set your oven to heat at 180°C (or 160°C if it’s a fan oven).